After making these chocolate chickpeas on a whim a few months ago, my kids and husband have requested them again and again every week since. They're crispy and crunchy with a delectable coating of chocolate and flaky sea salt on top. They're the perfect chocolaty snack to have stored in your freezer!
With this summer heat, the thought of turning the oven oven makes me sick. However, my chocolate cravings are still very much present which is why I've been making this chocolate chickpea bark the last few weeks!
Recently chocolate blueberry bark and yogurt bark have gone viral on social media and I remember thinking hey, I bet this would be realllly good with crispy chickpeas and it would include more protein. I'm happy to report it is in fact very delicious and a great higher-protein snacking option with no need to turn on the oven!
Check out my chocolate frozen greek yogurt and greek yogurt bars for other fun non-oven treats!
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Ingredients and Substitutions
- Chickpeas - Also called garbanzo beans. Make sure to get cooked chickpeas, not raw. You can find cans at most all grocery stores.
- Avocado oil - I prefer this oil for it's neutral flavor and higher smoke point but any oil will work too.
- Coconut sugar - This adds a touch of sweetness to the chickpeas and helps create a caramel flavoring. Swap with maple syrup or brown sugar if needed.
- Chocolate - I prefer dark chocolate but semi-sweet or milk will work too.
How to Make RECIPE
Step 1 : Flavor and cook the chickpeas. Toss the dry chickpeas in the oil, coconut sugar, and sea salt. Air fry for 10 minutes until crispy.
Step 2 : Melt the chocolate. Use a double boiler or the microwave to melt the chocolate until thin and glossy. I like to place the chocolate in a skillet and put it on top of a pot of simmering water. This will effortlessly melt the chocolate without burning.
Step 3 : Toss the chickpeas. Mix the crunchy chickpeas with the chocolate until well coated.
Step 4 : Freeze the chocolate bark. Spread the chocolate chickpeas out on a pan with parchment paper into a single layer. Sprinkle with flaky sea salt and freeze until set.
Step 5 : Break into pieces. Once the bark has set, break it into bite-sized pieces and enjoy!
How to Store
Store the chocolate chickpea bark in an airtight container in the freezer for up to 3 months.
Frequently Asked Questions
They will last for up to 3 months in the freezer.
Check out more chocolate recipes:
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Recipe
Chocolate Chickpeas
Equipment
Ingredients
- 15 oz chickpeas - drained and rinsed
- 1 tablespoon avocado oil - sub. any other oil
- 1 ½ tablespoon coconut sugar - sub. brown sugar or maple syrup
- ¼ teaspoon sea salt
- 1 cup dark chocolate - or semi-sweet or milk
- flaky sea salt
Instructions
- Toss the chickpeas in a bowl with the avocado oil, coconut sugar, and sea salt.15 oz chickpeas, 1 tablespoon avocado oil, 1 ½ tablespoon coconut sugar, ¼ teaspoon sea salt
- Spread the chickpeas out in the basket of an air fryer in a single layer. Cook at 400 F for 10 minutes until crispy.
- While the chickpeas are cooking, melt the chocolate in a double boiler or in the microwave in 10 second increments until thin and glossy.1 cup dark chocolate
- Transfer the crispy chickpeas to a mixing bowl and toss well with the melted chocolate until coated.
- Spread the chocolate pea out into a single layer on a pan with parchment paper. Sprinkle with flaky sea salt on top andfreeze until set (about 30 minutes).flaky sea salt
- Once set, break the bark into pieces and enjoy!
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